A link or two of andouille is an essential flavoring for some of our favorite dishes, from red beans and rice to gumbos, shrimp boils, and jambalayas. Cajun gumbo is the tomato-free version of this ...

Season chicken thighs with cajun seasoning. Add chicken thighs, sauté 3–4 minutes per side to get color and get to ...

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker ...

~ In a large heavy bottom, good quality sauce pan, heat enough oil, to coat the bottom of the pan to medium high heat. Cook the sausage, getting dark color (caramelization) on both sides. Remove ...

Andouille sausage makes a hearty main-dish mac and cheese. This one is made with sharp cheddar, fontina and Creole seasoning and topped with buttered bread crumbs and fresh parsley. (Photo by Chris ...

Executive chef Paul Miller at K-Paul's Louisiana Kitchen. Miller worked with chef Paul Prudhmome for four decades. (Photo from K-Paul's Louisiana Kitchen) Paul Miller, executive chef at K-Paul's, ...

Although they share the category of “sausage,” there’s a huge difference between the flavor of the protein in a ballpark hot dog, a deep-dish Italian sausage pizza, a chorizo and cheese quesadilla, ...

The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a ...

Grits are a versatile starch and can take on anything you want to add to them. Andouille sausage and shrimp makes a savory addition. Makes 8 servings. Make the dark roux: In a heavy iron skillet brown ...